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If you're a fan of the classic Reuben sandwich, then you're in for a delightful treat with the Reuben Casserole Bake—a comforting twist on the traditional favorite. This dish combines all the beloved flavors of the Reuben sandwich, including corned beef, sauerkraut, Swiss cheese, and a creamy dressing, into a hearty casserole that is perfect for family dinners, potlucks, or even a cozy night in. The beauty of the Reuben Casserole lies in its simplicity; it's an easy-to-prepare dish that requires minimal effort while delivering maximum flavor.

Reuben Casserole Bake

Craving a comforting meal? Try this delicious Reuben Casserole Bake! It brings together the savory flavors of corned beef, tangy sauerkraut, creamy Swiss cheese, and zesty dressing, all in an easy-to-make casserole. Perfect for family dinners or potlucks, this dish is sure to impress! Simplifying the classic Reuben sandwich, it's as tasty as it is hearty.#ReubenCasserole #ComfortFood #CasseroleRecipes #DinnerIdeas #Foodie
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Ingredients
  

1 lb corned beef, shredded

1 (14 oz) can sauerkraut, drained and rinsed

1 cup Swiss cheese, shredded

1 cup Russian or Thousand Island dressing

8 slices of rye bread, cubed

4 large eggs

2 cups milk

1 tsp caraway seeds (optional)

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

    In a large mixing bowl, combine the shredded corned beef, sauerkraut, and Swiss cheese. Mix well and set aside.

      In another bowl, whisk together the Russian or Thousand Island dressing, eggs, milk, salt, and pepper. Add in the caraway seeds, if using.

        Add the cubed rye bread to the egg mixture and let it soak for about 10 minutes, stirring occasionally until the bread is well-coated.

          Layer half of the soaked bread mixture on the bottom of the greased baking dish. Spread half of the corned beef mixture on top, then layer with the remaining bread mixture and top with the rest of the corned beef mixture.

            Pour the remaining egg and dressing mixture over the top, making sure the casserole is evenly saturated.

              Cover the dish with aluminum foil and bake for 30 minutes.

                Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the casserole is set.

                  Let the casserole cool for a few minutes before slicing. Serve warm and garnish with fresh parsley if desired.

                    Prep Time: 20 min | Total Time: 1 hr 10 min | Servings: 8